Asparagus Chicken Chowder Recipe

Name: Asparagus Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds); 3 1/2 quarts water; 2 teaspoons chicken bouillon granules; 5 slices bacon, strips diced; 2 medium carrots, chopped; 1 medium onion, chopped; 1 lb fresh asparagus, trimmed and cut into 1/2-inch pieces or (10 ounce) box frozen asparagus, thawed; 2 cups cubed peeled potatoes; 1 tablespoon salt; 1 1/2 teaspoons dried thyme; 1/2 teaspoon pepper; 1/2 cup all-purpose flour; 1 1/2 cups heavy whipping cream or 1 1/2 cups canned reduced-fat evaporated milk; 2 tablespoons chopped fresh parsley

Servings: persons

1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds)
3 1/2 quarts water
2 teaspoons chicken bouillon granules
5 slices bacon, strips diced
2 medium carrots, chopped
1 medium onion, chopped
1 lb fresh asparagus, trimmed and cut into 1/2-inch pieces or (10 ounce) box frozen asparagus, thawed
2 cups cubed peeled potatoes
1 tablespoon salt
1 1/2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups heavy whipping cream or 1 1/2 cups canned reduced-fat evaporated milk
2 tablespoons chopped fresh parsley

1
Place chicken, water and bouillon in a Dutch oven or soup kettle.
2
Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender.
3
Remove chicken from broth; let stand until cool enough to handle.
4
Remove 1 cup broth and set aside.
5
In a large skillet, cook bacon over medium heat until crisp.
6
Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
7
Saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender.
8
Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil.
9
Reduce heat;cover and simmer for 20 minutes or until potatoes are tender.
10
Combine flour and reserved broth until smooth; stir into soup.
11
Bring to a boil; cook and stir for 2 minutes.
12
Remove chicken from bones;discard bones and skin.
13
Cut chicken into thin strips; add to soup.
14
along with cream and parsley (and thawed frozen asparagus, if using).
15
Heat through (do not boil).
16
Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds), 3 1/2 quarts water, 2 teaspoons chicken bouillon granules, 5 slices bacon, strips diced, and more.

Yes, Asparagus Chicken Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Chicken Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions